bruno22rf

Looks good to me, bit more gravy and a home baked slice of crusty bread and I'd be in heaven.

Just about sums it up, but let's do what we British always do - bend over and take it.

Length of time in a SC varies hugely with the meat that you put in, low and long will soften up the toughest lump of beef but turn more delicate meats to mush. Flash meat in a frying pan at high temp to seal and caramelise the outside (you dont have to but it really improves the flavour). I only ever use high for short periods, you dont need much liquid - usually half way up the meat is fine, I use stock pots for cooking then add cornflour to thicken near the end. Spuds should be added about 2 hours before you serve but hard veg such as carrots can survive all day (I cut mine quite chunky to help keep a firm texture) and I have never put sprouts in a SC.

Women make me laugh, she didn't want to drive in 3" of Snow and we were only going 5 miles, still-the hint that she might run out of wine seemed to bolster her confidence 😀.

Got a tin of spam in the cupboard just to make fritters but then found frozen ones, deffo need pics/recipe.

Mrs looked out the window this morning and saw the 3" of snow, "we've got to go shopping today so we will have to take the bus" she whimpered, we have a Range Rover 🤨.

Tom Sharpe Vintage Stuff or any of the Wilt series.

Send em this way, I might hit a fat one.

First one spotted in our Town just a few days ago, any come my way and they will be dealt with, end of.

Yet another 10/10 from me, I just cannot help thinking that ,given the right opportunity, you could do a "Jack Hargreaves" type TV series and make a fortune.

Any views on this?, bought some to try and ,tbh, it's up there with the best tasting brews that I have ever tried.Bit like a cross between Guinness and Mackeson IMO - superb.

Can you not build up the cocking lever "wing" section that should locate inside the piston slot with weld then shape with a dremel?

3 times for me over the last 4 years, totally painless once the catheter is in your wrist (2 out of 10 pain level), you can usually watch the screen above you and see the inside of your arteries, sometimes you get a warm feeling if contrast is injected but on the whole I've got £10 says that afterwards you will wonder why you were worried (if you are), all in a very interesting procedure to undergo.If you pester your cardiologist you can often come off clopidogrel after only 3 months.

Could try putting the Lime on the Chicken just before you roll in spice as it helps break down (tenderise) the meat? Looks good.

Mine came from Amazon - MONKRICT heated polar gilet, it has 2 heating areas and is so adjustable that it even fits me, still £39.99 I believe.